Poodle Doodle Malaysian Noodle Stir Fry Recipes

MALAYSIAN STIR-FRY

Steps:

• Drain pineapple, reserving 1/4 cup juice in a small bowl, set aside.
• Heat oil in a wok or skillet over medium heat.
• Add both chilies, onion, green pepper and mushrooms. Stir lightly until onion is soft, 3-4 minutes.
• Add pork and stir-fry until hot.
• Stir in curry and lemon peel, then add pineapple, bananas, anchovy paste and broth.
• Bring to a boil, stirring gently.
• Combine cornstarch and 1/4 cup reserved pineapple juice. Mix into pork mixture until sauce thickens.
• Remove the serrano chilies and discard.
• Stir in almonds, pimientos and add salt and pepper, if desired.
• Serve over hot rice.

MALAYSIAN PORK STIR FRY

Steps:

• Heat the oil in a wok and stir fry the pork for 5 minutes, remove with a slotted spoon and put to one side.
• Add the onions and pepper to the wok and stir fry for 4 minutes.
• Finally add the fish sauce, soy sauce, Thai curry paste and coconut milk. Return the pork and cook for a further few minutes until the pork is thoroughly cooked.
• Serve with rice or noodles.

POODLE DOODLE (MALAYSIAN NOODLE STIR-FRY)

Steps:

• Soak hokkein noodles in hot water for 5 mins, until they easily separate. Drain.
• Microwave lap cheong with water for 1 minute Allow to cool slightly, then slice thinly.
• Heat 1 tbsp oil in wok, then add all vegetables except cabbage and onion, stirring for a few minutes until partly cooked. Add cabbage to wok and cook for a further 3 minutes, stirring often. Remove from wok.
• Heat remaining oil. Add chicken to wok and cook until almost done. Add lap cheong, onion, ginger, garlic and sambal oelek, stirring, cook for a further few minutes, until onion starts to become translucent.
• Add noodles and vegetables to wok, stirring to combine.
• Add sauces to wok, stirring through. Heat for a couple of minutes, stirring.